Suzanne SomersHoliday Turkey with Mushroom Sausage Stuffing
& Tarragon Infused GravyI have roasted many turkeys in my life, especially during the holidays, and they each have their own personality. I have given some guidelines for roasting times, but the more you cook, the more you get the feel for when a turkey is done. There’s nothing worse than a dry turkey, except an underdone turkey! Roasting a turkey at 325˚ makes for very juicy meat. Let your bird rest for about 30 minutes before carving to seal in the juices. Happy Holidays!-------------------------------------------------------------Serves 12-14

Preheat oven to 325˚. Rub turkey with olive oil. Coat liberally with SUZANNE™ Tuscan Sea Salt Rub. Fill cavity with prepared and cooled stuffing (to avoid spoilage, do not fill turkey with warm stuffing.) Tie the turkey legs together and truss the cavity closed, if desired, to hold the stuffing in the bird. Dot the top of the turkey with half the butter. Pour 6 cups broth into bottom of roasting pan.

Bake the turkey for about 4 hours, (15-20 minutes per pound) basting 3-4 times during the cooking process with the juices from bottom of pan.. If the bird starts getting too brown, cover with a foil tent. Check for doneness with a meat thermometer - it should register somewhere between 165-170˚. When the turkey is cooked, remove it from the pan and keep warm.Pan Drippings to Gravy: To make pan drippings, pour off all but 3 tablespoons of fat from pan. Place roasting pan on stovetop over high heat. Add 2 cups hot broth to pan, scraping bits off bottom of pan. Reduce by half. Turn off heat and add remaining butter, one tablespoon at a time. Then thicken with flour, a tablespoon at a time to the desired thickness. Note: Somersizers do not add flour to drippings for level 1

Carve the turkey and serve with the stuffing and delicious tarragon-flavored gravy. Be sure to put lots of sauce on the plate so the other side dishes are flavored by these great tasting juices.

Suzanne Somers Weight Loss Plan: Level One Pro/Fats

Suzanne SomersMushroom-Sausage Stuffing This stuffing gives you all the flavor without the bread! You may use turkey or pork sausage or a combination of the two. I like the Italian varieties. Allow the stuffing to cool before stuffing it into the bird to avoid spoilage.

4 onions, thinly sliced
2-4 Tbsp olive oil
4 cups coarsely chopped shitake and oyster mushrooms
(or regular button mushrooms)
1 pouch SUZANNE™ Tuscan Sea Salt Rub
1/2 cup dry white wine
2 Tbsp butter
2 lbs. spicy turkey or pork sausage meat, casings removed
1 bunch fresh tarragon leaves only-------------------------------------------------------------Sauté the onions in olive oil over medium-low heat until caramelized, about 30 minutes. Turn the heat up to medium-high and add the mushrooms. Saute the mushrooms until crisp on the edges, about 10-15 minutes. Season with salt and pepper. Turn the heat to high and add the wine. Let the wine cook off for a couple of minutes, then lower the heat and simmer with the mushrooms for another 10 minutes. Stir in the butter, 1 tbsp at a time, until combined. Remove from heat and set aside. In large skillet brown the sausage. When cooked thoroughly, about 5 to 7 minutes, add to the mushroom mixture along with the tarragon and combined thoroughly

In a large skillet, brown the sausage. When cooked through, add to the mushroom mixture and combine thoroughly.

Suzanne Somers Weight Loss Plan: Level One Pro/Fats

Suzanne SomersCranberry with Cumquat's SauceCranberry sauce is generally loaded with refined sugars! Now we can have it made with SomerSweet and it's delicious. On its own, this recipe is Level One, however, if you add it to your turkey and stuffing (which I hope you will!) it becomes Almost Level One. After your cranberry sauce is all set, I like to remove it from the refrigerator and let it get to room temperature before serving.

10 to 12 Cumquat's
One standard size bag of cranberries
2 cups of water
1/3 cup of SomerSweet or 1/2 cup of sugar-------------------------------------------------------------
Wash the cumquat's completely. Slice the cumquat's in half and scoop out the insides. Cut the peels into small pieces and place the peels in a saucepan over medium heat with the cranberries, water and SomerSweet Sugar and cook until the desire thickness. Stir frequently to keep the sauce from sticking

Just before serving, melt butter in a small bowl. Stir in pouch of SomerSweet®/Cinnamon Mix then toss walnuts in this mixture to coat. Spoon walnut mixture on top of each Pumpkin Flan or serve in a cup on the side.

Suzanne Somers Weight Loss Plan: Almost Level One

SUZANNE™ DessertsPumpkin Crème Brulee PieWhat a great twist on the traditional pumpkin pie! This rich, decedent
pie filling takes the best texture of creamy crème brulee and combines
it with festive pumpkin. So easy and delicious… and no refined sugars!
You can even sprinkle the Crème Brulee Topping over the top of the
filling for a crispy, sweet Crème Brulee crust on the top.

Pour into a prepared pumpkin pie shell. Place into the oven and cook at 425 for 15 minutes. Reduce heat to 350 degrees and bake for another 30 minutes. Cool completely.Optional: Before serving, sprinkle SUZANNE Crème Brulee Topping evenly over the top of the pie. Caramelize with a kitchen torch.

Serve with whipped cream. The whipped cream can be sweetened with 1 Tablespoon of SomerSweet or 2 or 3 Tablespoons of powdered sugar.

All Natural SomerSweet is a zero-calorie sweetener blended with natural, sweet fibers - pre biotic fiber your body needs for good digestive health! SomerSweet contains naturally sweet fibers from chicory and a small amount of fructose. The taste has a clean, sweet, delicious flavor with out the aftertaste of artificial sweeteners. Plus, it holds up to heat, so it's the perfect ingredient for baking sweet treats. You really can have your cake and eat it, too!